January 10, 1992
January 10, 1992
New York is Americaãs kitchen. New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvia's Ribs, plus Edna Lewisãs Greens and Mrs. Kornick's Polish Corn Bread. And the New York Cookbook is all of this, and much, much more. Collected from all five boroughs by New York Times food writer Molly O'Neill, here are over 500 recipes--and over 700 photographs--that celebrate one thing: a passion for food and eating.
Deborah Markow's Braised Lamb Shanks and Mrs. Urscilla OãConnor's Codfish Puffs. Four-star chef Andre Soltner's Roast Chicken and Vernon Jordan's Jerk Style Jamaican Chicken. Robert Motherwell's Brandade de Morue and the Abyssinian Baptist Church's Long-Cooked Green Beans. Plus Katharine Hepburn's Brownies, Lisa's Mexican Flan, and Sally Darr's Golden Delicious Tart. Includes shopping guides, cooking tips, and walking tours. Main Selection of Book-of-the-Month's Club HomeStyle Books. Winner of a 1992 IACP/Julia Child Cookbook Award. Winner of the 1992 James Beard Food and Beverage Book Award. 221,936 copies in print.
A percentage of the royalties goes to Citymeals-on-Wheels.
From all five boroughs, collected over a period of four years, Molly O'Neill offers over 400 recipes, illustrated with 500 photographs. A 1992 winner of the IACP/Julia Child Cookbook Award, and a 1992 James Beard Award-winner.
- Language: English
- Author: Molly O'Neill
- Online Item #: 12012294
- Store Item Number (DPCI): 248-32-7119
- ISBN: 9780894806988
- Item can be gift wrapped.
- Made in the USA or Imported